Pacific NW Seafood Stew

Print Recipe

This amazing Pacific seafood stew tastes fantastic and can easily be varied with fresh, local fish options. We recommend a blend of clams, mussels, crab, and cod here, which you can easily adjust to your taste. Finish with a deeply flavorful lemon aioli and some toasty garlic bread for an incredibly delicious meal.

Serves: 4
Difficulty: moderate
Prep time: 20 min
Cook time: 15-18 min
Diet: Keto/GF (omit bread or use Keto or GF friendly)


2 T extra virgin olive oil
1 c yellow onion, diced ¼”
1 c leeks, white part only, diced ¼”
¼ c shallots, minced
½ c fennel bulb, diced ¼”
2 T garlic, minced
¼ c Oregon Albarino or Pinot Gris
28 oz can crushed tomatoes
2 c clam juice or seafood stock
1 ½ c water
pinch saffron threads (optional)
1 bay leaf
¼ t sea salt
¼ t black pepper, ground
¼ c Italian flat leaf parsley, chopped
½ lb ea fresh steamer clams and fresh mussels, rinsed and beards trimmed
½ lb cod* or firm fresh white fish, cut bite sized
1 lb Dungeness crab legs, claws and lump meat

Lemon Garlic Aioli:
½ c mayonnaise
½ T garlic, minced fine
1 t lemon juice, fresh
1 T fresh parsley, chopped
pinch salt and pepper

*Seafood such as shrimp, scallops, and other white fish can be substituted.


In large soup pot, sauté onion, leeks, shallots and fennel in olive oil until just beginning to brown, 3 minutes. Add garlic and cook 1 min more. Add wine, tomatoes, clam juice, water, saffron, bay leaf, salt, pepper and parsley; bring to a boil for 10 min. Add shellfish, simmering gently until opened (discard any unopened shellfish), Remove clams and mussels to serving bowls. Add cod and crab to simmering soup and heat through, 3-4 min. Divide soup among bowls, serving with warm garlic bread and Lemon Garlic Aioli.